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Rhubarb Custard Pie
This Rhubarb Custard Pie brings together the tart brightness of rhubarb with the silky richness of a simple custard, all baked into a flaky pie shell. It's topped with a sweet, cloud-like meringue that’s lightly browned to perfection. A staple in early summer kitchens when rhubarb is abundant, this pie is both nostalgic and fresh, offering the perfect contrast between tangy fruit and creamy filling.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 307 kcal

Ingredients
  

  • 1 cup sugar
  • ½ cup butter (softened)
  • 3 tbsp flour
  • 2 egg yolks
  • 2 cups rhubarb (finely cut )
  • 1 9-inch pie shell (unbaked )
  • 2 egg whites
  • 4 tbsp sugar (for meringue)
  • 1 pinch cream of tartar
  • ¼ tsp vanilla extract

Instructions
 

Step 1: Make the Custard Base

  • In a large bowl, cream together sugar, butter, flour, and egg yolks until smooth.
  • Add finely chopped rhubarb and mix well.

Step 2: Fill and Bake the Pie

  • Pour the mixture into an unbaked 9-inch pie shell.
  • Bake at 350°F (175°C) for 1 hour, or until the filling is set and slightly golden.

Step 3: Prepare Meringue

  • In a separate bowl, beat egg whites until foamy.
  • Add 4 tablespoons sugar gradually, along with a pinch of cream of tartar and 1 teaspoon vanilla.
  • Continue to beat until stiff peaks form.

Step 4: Finish Pie with Meringue

  • Spread meringue evenly over the baked pie, sealing to the crust edges.
  • Return to the oven and bake at 350°F for 10–12 minutes or until the meringue is lightly browned.

Step 5: Cool and Serve

  • Allow the pie to cool completely on a wire rack before slicing.
  • Chill for best texture and flavor.

Tips

  • Use fresh, bright-red rhubarb stalks for best flavor and color
  • Slice rhubarb evenly so it bakes uniformly
  • Blind-bake the pie shell slightly if you prefer a firmer bottom crust
  • Serve chilled or at room temperature for best custard set
  • Add a pinch of nutmeg for a warmer spice note
  • Substitute half-and-half for cream for a lighter custard
  • Let the pie cool completely before slicing to prevent weeping
  • Serve with lightly sweetened whipped cream or vanilla ice cream

Nutrition

Calories: 307kcalCarbohydrates: 58gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 49mgSodium: 211mgPotassium: 155mgFiber: 1gSugar: 38gVitamin A: 96IUVitamin C: 3mgCalcium: 73mgIron: 1mg
Keyword custard pie, farmhouse baking, old-fashioned pie, rhubarb dessert, spring dessert, vintage baking
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